Chorizo Mac and Cheese

Mexican chorizo has been one of our family’s food staples for as long as I can remember. It’s spicy, soft, and usually some crazy vibrant orange red color from the chili the meat is mixed with. There’s almost always some in the fridge; my mother typically uses this sausage to mix in with scrambled eggs for breakfast.

This week we tried our hand at a chorizo version of mac and cheese. (As if regular mac and cheese wasn’t good enough, hah!)

Aye aye aye, this turned out great! Spicy, creamy, cheesy. I tossed some pieces of avocado over mine for kicks which worked well to balance the spiciness of the chorizo, but it’s fine on its own. Assuming you like heat.

Do you use Mexican chorizo in your cooking? If so, what do you do with it? Please let us know in the comments.

Chorizo Mac and Cheese Recipe

We used El Mexicano brand chorizo for this recipe, as it is very soft, almost like a pâté. It integrates with the sauce better than other styles of Mexican chorizo. This recipe makes a small casserole, you can easily double the ingredients for a large casserole.

Ingredients

• 2 cups elbow macaroni
• 1 cup milk
• 1 teaspoon cornstarch
• 4 ounces shredded cheddar cheese (about 1 cup)
• 4 ounces shredded pepper jack cheese (about 1 cup)
• 6 ounces Mexican chorizo
• 1/2 cup minced red onion
• 2 Tbsp flour
• 2 teaspoons lime juice
• 2 Tbsp breadcrumbs
• 1 Tbsp butter

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